CONTENT OF NUTRIENTS COMPONENT AND FATTY ACIDS IN CHIA SEEDS (SALVIA HISPANICA L.) CULTIVATED IN ECUADOR

Cardenas M; Carpio C; Morales D; Ãlvarez M; Silva M; Carrillo W

doi:10.22159/ajpcr.2018.v11i2.17096

Authors

Cardenas M Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador. http://orcid.org/0000-0002-7609-2939
Carpio C Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.
Morales D Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.
Ãlvarez M Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.
Silva M Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.
Carrillo W Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

DOI:

https://doi.org/10.22159/ajpcr.2018.v11i2.17096

Keywords:

Chia, Salvia hispanica L, Fatty acids, Lipids

Abstract

Â Objective: The aim of this work was to determine the fatty acids content in chia seeds oil (Salvia hispÃ¡nica L.) sample cultivated in Ecuador.

Methods: Chia oil was obtained from chia seeds using the cold pressing method. Methyl esters fatty acids (FAME) analysis was carried out using the gas chromatography (GC) method with a mass selective detector (MSD) and using the database Library NIST14.L to identify the compounds present in the oil of chia seed.

Results: Methyl esters fatty acids were identified from chia (Salvia hispanica L.) seeds using the GCâ€“mass spectrometer (GSâ€“MS) analytical method. The total protein, lipid, and fiber content of chia seeds of plants cultivated in Ecuador was of 19.78, 16.06, and 27.88%, respectively, of the total content on fresh weight. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidic acid, and linolenic acid. The structure of FAME was determined using the GS-MS. Chia oil high content of linolenic acid (omega 3) with a value of 54.08% the total content of fatty acids in chia oil. Omega 6 content was of 18.69% and omega 9 content was of 10.24% the total content of fatty acids in chia oil.

Conclusions: Chia oil has a good content of fatty acids omega 3, 6, and 9. The higher value was of omega 3 with 54.08%. Omega 3 is recommended to the prevention of risk cardiovascular.

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Author Biographies

Cardenas M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

Facultad de Ciencia e IngenierÃa en Aliementos

Carpio C, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

FCIAL

Morales D, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

FCIAL

Ãlvarez M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

FCIAL

Silva M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

FCIAL

Carrillo W, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

FCIAL

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CONTENT OF NUTRIENTS COMPONENT AND FATTY ACIDS IN CHIA SEEDS (SALVIA HISPANICA L.) CULTIVATED IN ECUADOR

Authors

DOI:

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Abstract

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Author Biographies

Cardenas M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

Carpio C, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

Morales D, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

Ãlvarez M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

Silva M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

Carrillo W, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

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CONTENT OF NUTRIENTS COMPONENT AND FATTY ACIDS IN CHIA SEEDS (SALVIA HISPANICA L.) CULTIVATED IN ECUADOR

Authors

DOI:

Keywords:

Abstract

Downloads

Author Biographies

Cardenas M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

Carpio C, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

Morales D, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

Ãlvarez M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

Silva M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

Carrillo W, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

References

Published

How to Cite

Issue

Section

Most read articles by the same author(s)

Ãlvarez M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.